I am not even going to start this with a disclaimer. This is a cupcake recipe. If you are interested in low sugar, low calories, and no treats in your daily eating regime, read no further.
Now for the good stuff.
This is an extremely easy recipe that I got from Martha Stewart (I love Martha and her insider trading jail time just makes her more real in my books – don’t judge)… The recipe uses courgettes / zucchini, which are in season right now. Basically it is a cake recipe but in a cupcake / muffin tin, so the cupcake size can give you a degree of portion control. And you don’t need to have them with icing – alone they are like muffins. But the trick is in moderation – and these are very hard to eat with moderation – they were so good!
I loved them. Thanks Martha for another great recipe. Enjoy
Courgette Cupcakes (Zucchini-Spice Cupcakes) from Martha Stewart’s Cupcakes
Makes about 18-20 (I halved the recipe below)
3 cups all purpose flour (in the UK use 4 cups of plain flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinammon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
3/4 teaspoon lemon zest (finely chopped / grated)
2 cups lightly packed brown sugar
3 cups grated zucchini (4 small zucchini)
1 cup toasted walnuts, chopped fine
Instructions (for the cupcakes)
1. Preheat oven to 350F / 200C.
2. Whisk together flour, baking soda, baking pwder, salt, cinammon, nutmeg, cloves in one bowl
3. In larger bowl, whisk together oil, eggs, vanilla, lemon zest until well blended (develops a kind of mayonnaise texture)
4. Whisk in brown sugar until smooth.
5. Stir in zucchini.
6. Add flour mixture. Stir until combined.
7. Stir in walnuts.
8. Divide batter evenly into baking tray / cups (note – butter the baking tray if using one).
9. Bake for 20 minutes or until toothpick comes out of the centre clean.
10. Remove from oven, cool on wire, store in an airtight container (or in freezer).
11. Frost before serving.
For cream cheese frosting
1 cup butter (app 2 sticks)
12 ounces cream cheese at room temperature
1 pound (4 cups) confectioners / icing sugar, sifted
3/4 teaspoon vanilla extract
Instructions for icing
1. Beat butter and cream cheese with an electric mixer until fluffy, about 2 – 3 minutes.
2. Add sugar, 1/2 cup at a time.
3. Add vanilla.
4. Mix until smooth.
5. Refrigerate and use within 3 days.
NOTE: I halved this icing recipe and even halved it was more than enough for about 30 cupcakes!
Enjoy this little bit of indulgence! I had mine with a cup of coffee… Delicious!